This document provides information on classifying, preparing, cooking, and presenting vegetables. It discusses categorizing vegetables by plant part or chemical composition. Key preparation methods like washing, peeling, and cutting are outlined. Common cooking techniques like boiling, sautéing, and baking are covered. Guidelines for plating vegetable dishes emphasize proper preparation, balance, and visual appeal.

1. Stop and Go

2. Traffic lights

3. Teammates

4. Teammates

5. Hot and Cold

6. Hot and Cold

7. Low battery level and fully charged

8. Low battery level and fully charged

9. Level of LPG

10. Color Everywhere

11. Vegetable Cookery

12. Classifications of
Vegetables
• According to parts of plants
• According to Chemical Composition

13. Gourd family
• cucumber
• pumpkin
• chayote

14. Seeds and pods
• beans
• peas
• corn
• okra

15. Fruit Vegetables
• avocado
• eggplant
• sweet pepper
• tomato

16. Roots and Tubers
• Beet
• carrot
• radish
• turnip
• potato
• sweet potato

17. Cabbage Family
• cabbage, broccoli, cauliflower, bokchoy

18. Onion Family
•onion, scallion, leek, garlic, shallot

19. Leafy Greens
• spinach, lettuce
Romaine Iceberg

20. Mushrooms

21. According to Chemical
Composition

22. According to Chemical Composition
• Carbohydrates-rich vegetables – seeds, roots,
tubers
• Protein-rich vegetables –legumes, peas, beans
• Fat-rich vegetables – nuts, olives, avocado
• High moisture content – mushroom, tomatoes,
radish, green leafy vegetables

23. Flavor Components of
Vegetables

24. Flavor Components of Vegetables
1. Sugar –
Fructose – the natural sugar that provides the
sweetness in vegetables.
2. Glutamic Acid –
This forms a product called monosodium glutamate
when combined with salt. It is found in large amount
from young and fresh vegetables.

25. Flavor Components of Vegetables
3. Sulfur compounds –
Give the characteristic strong flavor and odor of some
vegetables like onions, leeks, garlic, chives, cabbage and
broccoli.

26. Color Components
1. Chlorophyll – a fat soluble compound
responsible for the green color of plants.
2. Carotenoids – the yellow, orange to red
soluble pigments found in plants.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes

27. Color Components
3. Flavonoids
3.1 - Anthoxanthin – responsible for the
yellow pigments
3.2 - Anthocyanins – responsible for red
and blue to violet pigments (beets) Tube,
eggplants

28. Factors to consider in choosing good
quality vegetables
1. Freshness - vegetables should be
crisp and bright in colors.
2. Absence of decay or insect
infestation
3. No mechanical damage or
injury.

29. Factors to consider in choosing good
quality vegetables
4. Right degree of maturity
5. Variety - differ in color, shape, texture and
sometimes flavor.

30. Preparing Fresh
Vegetables

31. 1. Washing
• Wash all vegetables thoroughly
• Scrub well unpeeled vegetables, like
potatoes for baking
• Wash green leafy vegetables in several
changes of cold water
• After washing, drain well and
refrigerate lightly covered to prevent
drying.

32. 2. Soaking
• Do not soak vegetables for long
periods to prevent flavor and
nutrient loss.
• Cabbage, broccoli, cauliflower may
be soaked for 30 minutes in cold
salted water to eliminate insects.
• Limp vegetables can be soaked
briefly in cold water to restore
crispness.

33. 3. Peeling and Cutting
• Peel vegetables as thinly as possible.
• Cut vegetables into uniform pieces for even
cooking
• Treat vegetables that turn brown easily with acid
(potatoes, eggplants, sweet potato) or hold
under water until ready to use.
• Save edible trim for soups, stocks and purees.

34. Basic Knife Cuts
1. Chopping – done with a
straight, downward cutting
motion with no specific shaped
required. It may be coarse or
fine.

35. Basic Knife Cuts
2. Chiffonade (shredding)
- making very fine parallel
cuts
- This is accomplished by
stacking leaves,
- rolling them tightly, then
slicing the leaves
perpendicular to the roll.

36. Basic Knife Cuts
3. Dicing – producing
cube shapes
LARGE DICE - ¾ in × ¾
in × ¾ in
MEDIUM DICE – ½ in x
½ in x ½ in
SMALL DICE – ¼ in x ¼
in x ¼ in

37. Basic Knife Cuts
4. Diamond (lozenge) – thinly
slicing and cutting into strips
of appropriate width

38. Basic Knife Cuts
5. Mincing – producing very fine cut usually for onions
and garlic

39. Basic Knife Cuts
6. Julienne and batonnet
- making long rectangular
cut

40. Basic Knife Cuts
7. Pays Anne (Fermi ere) – making
curved or uneven cuts of the same
thickness

41. Basic Knife Cuts
8. Rondelle – making
cylindrical cut

42. Basic Knife Cuts
9. Bias –making diagonal cut

43. Basic Knife Cuts
10. Wedges

44. Basic Knife Cuts
11. Florets

46. Vegetable Cuts Picture or drawing
1. Chiffonade
2. Mincing
3. Florets
4. Wedge
5. Baton or Batonnet
6. Julienne
7. Diamond

47. Vegetable Cuts Picture or drawing
8. Pays Anne
9. Rondelle
10. Dicing
11. Bias

48. Prepare Vegetable Dishes

49. Effects of Cooking Vegetables
1. Changes in texture
-Fibers are either softened or toughened.

50. Effects of Cooking Vegetables
2. Water is either lost or absorbed.
A. Vegetables contain high amount of water,
leafy and succulent vegetables lose water
and become limp.
B. B. Vegetables with significant amount of
starch (dried beans, root crops, tubers)
absorb water because of the hygroscopic
property of starch.

51. Effects of Cooking Vegetables
3. Changes in color
Cooking for a short time, helps maintain
color.

52. Effects of Cooking Vegetables
4. Changes in nutrients
A. Carbohydrate
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or
oxidized

53. General Rules of Vegetable Cookery
• Don‘t overcook.
• Prepare vegetable as close to service time as possible and in
small quantities.
• If the vegetable must be cooked ahead, undercook slightly
and chill rapidly. Reheat at service time.
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Cook green vegetables and strong – flavored vegetables
uncovered.

54. Standard Quality of Cooked Vegetables
1. Color
• Bright, natural color
2. Appearance on plate
• Cut neatly and uniformly
• Attractively arranged with appropriate
combinations and garnishes

55. Standard Quality of Cooked Vegetables
3. Texture
• Cooked to the right degree of
doneness
• Crisp – tender, not overcooked and
mushy
• Potatoes, squash, sweet potatoes,
tomatoes should be cooked
through with smooth texture

56. Standard Quality of Cooked Vegetables
4. Flavor
• Natural flavor and sweetness
• Strong – flavored vegetables
should be pleasantly mild,
with no off flavors or
bitterness

57. Standard Quality of Cooked Vegetables
5. Seasonings
• Seasonings should not mask
the natural flavors
6. Sauces
• Do not use heavily. Vegetable
should not be greasy

58. Standard Quality of Cooked Vegetables
5. Seasonings
• Seasonings should not mask
the natural flavors
6. Sauces
• Do not use heavily. Vegetable
should not be greasy

59. Standard Quality of Cooked Vegetables
7. Vegetable combinations
• Vegetables should be cooked
separately for different cooking
times, and then combined
• Combine acid vegetables like
tomatoes, to green vegetables just
before service to prevent
discoloration of greens.

60. Cooking Frozen and
Canned Vegetables

61. Frozen Vegetables
• Examine all frozen products when received to check quality.
• Frozen vegetable requires shorter time in cooking because
they have been partially cooked.
• Cook from the frozen state. Can cook directly into steamer or
boiling salted water.
• Corn on the cob and vegetables that freeze in solid block like
squash, should be thawed for even cooking.
• Add less salt. Most frozen vegetables are slightly salted
during processing.

62. Canned Vegetables
• Drain vegetables and place half the liquid in a cooking
pot, and bring to boil.
• Add vegetables and heat to serving time. Do not boil
for a long time.
• Season liquid before adding vegetables to blend
flavors of herbs and spices.
• Use butter to enhance the flavor of most vegetables.

63. Ways of Cooking Vegetables

64. 1. Boiling and Steaming

65. 2. Sautéing and Pan – Frying

66. 3. Braising

67. 4. Baking

68. 5. Deep – frying

69. Present Vegetable Dishes

70. Essential Factors of Food Presentation
1. Good preparation and cooking
techniques –
- Proper cutting and cooking of
vegetables
2. Professional Skills
- Ability to perform according to
required standards

71. Essential Factors of Food Presentation
3. Visual Sense
• Balance - Select foods and garnishes that offer variety and
contrast. This should be applied to colors, shapes,
textures and flavors.
• Portion size
• Match portion sizes and plates
• Balance the portion sizes of the items on the plate
• Arrangement on the plate

72. Plating Styles with Vegetable Dishes

73. • Main: Between 3 to 9 o’clock
• Starch: Between 9 to 11
o’clock
• Vegetables: Between 11 to 3
o’clock

74. Guidelines in Plating
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items, unless, they are stacked on
one another.
4. Maintain unity.
5. Make every component count.
6. Add sauce or gravy attractively on plate.
7. Keep it simple.